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Jam from the pulp of watermelon for the winter in jars

0
370
Kitchen World
Calorie content 199.3 kcal
Portions 1 l.
Cooking time 90 minutes
Proteins * 0.9 gr.
Fats * 0.1 g
Carbohydrates* 68.8 g
* per 100 gr. product
Jam from the pulp of watermelon for the winter in jars
Content

A great way to preserve such an unusual jam to enjoy at any time of the year when there is no way to get a fresh watermelon.

Ingredients

Cooking process

step 1 out of 6
Peel the pre-washed watermelon so that as little white layer as possible remains. Cut the pulp into wedges, then into small cubes and remove the seeds.
step 2 out of 6
In the meantime, get busy making the sugar syrup. To do this, mix water and 400 grams of sugar in a saucepan, put the mixture on medium heat and bring to a boil, stirring constantly. Achieve complete dissolution of sugar crystals, then add lemon juice, stir until smooth and cook until slightly thickened.
step 3 out of 6
Add the watermelon pulp to the boiling syrup, stir and continue to cook, but over low heat.
step 4 out of 6
Using a grater, first peel off the top layer of the peel from the lemon, add the resulting zest to the boiling watermelon and mix thoroughly.
step 5 out of 6
Boil the watermelon for 50-60 minutes, stirring regularly, until the syrup thickens. Readiness can be checked using a plate: if a drop of syrup does not spread over it after cooling, then it has reached the desired consistency.
step 6 out of 6
Pour hot jam into a pre-pasteurized jar and roll up a turnkey lid. Turn it upside down, wrap it in a blanket or blanket and leave it to cool completely. Then store in a cool and dark place.
Bon Appetit!

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